Banana Ice Cream Pops

Summer is here. Daylight stretches pink into the evening, warm and luxurious. Santa Monica is thick with tourists. Students heft surfboards and beach towels instead of backpacks. The Farmer's Markets are drop dead gorgeous (sneak a peek at our LA markets from Sarah here at The Delicious Life- who's been considerably more mobile than moi lately, scouting different farmer's market locations in a whirlwind tour). June is one of my favorite months of the year.

How can it not be?

To celebrate I made some tasty frozen confections this week. I'm still on a limited diet, trying to soothe this tenacious monkey gut of mine. So the flavor choice was banana- in case you didn't know, bananas are kind and acid reducing to an ulcer prone tummy. I decided to use maple syrup as the sweetener, just because.

Creamy banana goodness ensued.

Banana Ice Cream Pops Recipe- Dairy-free and Vegan

Xanthan gum boosts viscosity and improves the texture of non-dairy ice cream. But if you prefer not using it, Darling, leave it out. It's all about personal preference.

Ingredients:

1 1/2 cups frozen sliced bananas

1/2 cup pure maple syrup

1 cup ice cold vanilla rice milk or coconut milk

1 teaspoon bourbon vanilla extract

1/4 teaspoon xanthan gum

Instructions:

Combine all of the ingredients in a Vita-Mix or blender and whip until creamy smooth.

Spoon the banana mixture into six large frozen pop molds (or whatever Popsicle style molds you have on hand). Insert sticks. Freeze overnight for best results.

To remove a pop from the mold, run warm water over the mold to loosen the pop- or follow the mold manufacturer's gentle instructions.

Makes about ten pops.

Notes:

I made this recipe using vanilla rice milk, but coconut milk would be heaven. Good tasting vanilla hemp milk or nut milk would also work.

I made six pops and froze the extra banana mixture as ice cream.

You could also freeze any extra in ice cube trays for smoothies.

Recipe Source: glutenfreegoddess.blogspot.com

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